Mushroom Risotto With Italian Sausage Sauce

mersaydees's Note:

A very nice recipe based on one from the Sunset Quick Cuisine cookbook. Its intro entices, "Moist and creamy, this risotto is laced with mushrooms and crowned with a meaty tomato sauce." I would start with the Italian Sausage Sauce so that its flavors blend while you make the Mushroom Risotto; otherwise, the original recipe says to make the Sausage Sauce while the risotto is simmering for the 15 minutes.

• Total Time: 40 mins
• Prep Time: 15 mins
• Cook Time: 25 mins

Ingredients:

Servings: 4

ITALIAN SAUSAGE SAUCE

• 1/2-3/4 lb Italian sausage
• 1 small onion, thinly sliced
• 2 medium pear-shaped tomatoes, seeded and chopped
• 1/2 teaspoon dry basil
• 1/8 teaspoon salt
• 1 tablespoon tomato paste
• 1 cup dry white wine

FINISH WITH MUSHROOM RISOTTO

• 2 tablespoons butter or 2 tablespoons margarine
• 2 tablespoons olive oil
• 1 small onion, finely chopped
• 1/2 lb small mushroom, each quartered
• 1 small garlic clove (minced or pressed)
• 1/8 teaspoon white pepper
• 1 cup arborio rice (imported Italian rice) or 1 cup short-grain rice (pearl)
• 2 3/4 cups regular-strength chicken broth
• 1/4 cup dry white wine
• 1/2 cup whipping cream
• 1/2 cup freshly grated asiago cheese or 1/2 cup parmesan cheese
• chopped parsley (optional)

Directions:

1. ITALIAN SAUSAGE SAUCE:.
2. Remove casings from the sausage and crumble meat into a 10-inch frying pan.
3. Add sliced onion. Saute over medium-high heat and cook, stirring until sausage is browned. Drain to remove fat.
4. Add tomatoes, basil, salt, tomato paste, and wine to pan. Bring to the boil; reduce heat and boil gently, uncoverd stirring often, until sauce is thickened (approximately 10 minutes). Keep warm.
5. MUSHROOM RISOTTO:.
6. Melt butter with oil in a heavy 2-quart pan over medium heat. Add onion and mushrooms; cook, stirring often, until onion is translucent but not browned and liquid has evaporated. Add garlic, white pepper, and rice. Cook, stirring, until rice looks opaque (about 2 minutes).
7. Stir in broth and wine; bring mixture to a boil. Simmer rice at a gentle boil, uncovered, stirring occasionally, for 15 minutes.
8. Add cream to rice mixture. Cook until rice is just tender and most of the liquid has been absorbed (about 5 minutes; rice should still be al dente without tasting starchy). Stir in 1/4 cup of the cheese.
9. Spoon rice into a warm serving bowl and top with sauce. Garnish with parsley, if desired. Serve remaining 1/4 cup cheese to add to taste.

Reviews

[TheGrumpyChef]

Yum, Yum, Yum! What a fantastic dish! The risotto was so creamy and by itself would have made a delicious side. Next time I will be adding extra mushrooms though. For the meat sauce, I used 3/4 lbs of sausage, plus I had one andouille sausage link leftover from another dish that I chopped up and threw in. I really liked the little bit of heat it added. I did cook the meat sauce ahead of time as suggested, and it gave the flavors extra time to blend while waiting on the risotto. I will definitely be making this again! Made for PAC Spring 2009.